Dark Chocolate Cream Pie
“Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line.” —Kezia Sullivan, Sackets Harbor, New York
| Servings | Prep Time |
| 8servings | 30minutes + chilling |
| Servings | Prep Time |
| 8servings | 30minutes + chilling |
Ingredients
- dough for single-crust pie
- 1-1/4 cups sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 oz unsweetened chocolate chopped
- 4 egg yolks lightly beaten
- 3 tbsp butter
- 1-1/2 tsp vanilla extract
- whipped cream Optional
- Grated chocolate Optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Recipe Notes
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 390 calories, 19g fat (10g saturated fat), 128mg cholesterol, 218mg sodium, 52g carbohydrate (37g sugars, 2g fibre), 7g protein.
